| How To Cook: |
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1. Soak the disjointed rabbit in cold water for several hours, changing the water once or twice.
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2. Remove, dry and rub salt and pepper, a little lard and some mustard into each piece of meat.
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3. Put the meat in a casserole with the diced bacon, sliced onion and bay leaf.
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4. Add about 1/8 pint water and cook in a moderately hot oven (400°F) for 30 minutes.
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5. Remove lid from casserole and turn up heat to crisp the bacon.
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6. Put the meat on a hot dish; make gravy from the fat remaining in the casserole, with flour and sour cream.
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7. Sieve the gravy and serve separately.
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